In a large sauté pan set over medium-high heat, add the oil. Once the oil is hot, add the garlic and ginger and cook, stirring constantly, until golden and fragrant, about 2 minutes.
Add the shallots and cook, stirring constantly, for 3 minutes.
Add the ground chicken and using a spatula, break it apart into pieces. Continue cooking until it is cooked through and no longer pink, 5 to 7 minutes.
Stir in the water chestnuts then stir in the sauce and cook, stirring occasionally, for 3 minutes.
Remove the mixture from the heat then stir in the cilantro and scallions and taste and season it with salt and pepper.
Divide the chicken mixture among the lettuce cups then garnish with chopped nuts and serve.
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